Description
Your new fall favorite without the carbs!
Serving Size: 8 slices
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients:
1 ½ cups canned pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
⅓ cup erythritol or your favorite keto-friendly sweetener
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp vanilla extract
¼ tsp ground ginger
Pinch of sea salt
1 tbsp melted butter (for greasing the pan)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with melted butter.
In a large mixing bowl, whisk together the eggs, heavy cream, erythritol, and vanilla extract until smooth.
Add in the pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Whisk again until everything is fully combined.
Pour the mixture into the prepared pie dish and smooth out the top.
Bake for 45-50 minutes, or until the pie has set and a toothpick inserted in the center comes out clean.
Let the pie cool completely before slicing. For the best flavor, chill in the fridge for an hour or so before serving.
Estimated Macros Per Serving (1 slice out of 8):
Calories: 185
Fat: 15g
Protein: 4g
Net Carbs: 3g
Pro Tip: Top with a dollop of whipped cream or a sprinkle of cinnamon for an extra treat.
Step-by-Step Guide
Follow these detailed instructions for a perfect keto pumpkin pie every time.
- Prep the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Use a pastry brush to evenly coat a 9-inch pie dish with the melted tablespoon of butter, ensuring all sides are covered to prevent sticking.
- Combine Wet Ingredients: In your large bowl, crack the 3 eggs. Add the heavy cream, erythritol, and vanilla extract. Whisk vigorously for 2-3 minutes until the mixture is completely smooth and the sweetener has begun to dissolve.
- Incorporate Pumpkin and Spices: Add the entire can of pumpkin puree to the bowl. Sprinkle the cinnamon, nutmeg, ginger, and sea salt evenly over the top. Whisk again until no streaks remain and the spices are fully distributed.
- Bake to Perfection: Place the filled pie dish on the center rack of your preheated oven. Bake for 45-50 minutes. The pie is done when the edges are set but the center still has a slight, gentle jiggle. A toothpick inserted about an inch from the edge should come out clean.
- Cool Completely: This is crucial! Allow the pie to cool at room temperature for at least 2 hours. Then, cover it and refrigerate for a minimum of 4 hours, or ideally overnight. This allows the custard to fully set and the flavors to meld.
Serving Suggestions
Elevate your keto pumpkin pie with these delicious toppings and pairings:
- Top with a generous dollop of keto-friendly whipped cream sweetened with a touch of powdered erythritol.
- Add a sprinkle of toasted pecans or walnuts for a satisfying crunch.
- Drizzle with a sugar-free caramel sauce for a decadent dessert.
- Serve alongside a warm cup of black coffee or chai tea for a cozy fall experience.
- For a festive presentation, dust the entire slice with a light coating of cinnamon or pumpkin pie spice.
How-to Summary
In short: Whisk wet ingredients, blend in pumpkin and spices, bake at 350°F until set (45-50 mins), and chill thoroughly before slicing. The key is patience during the cooling process for the perfect texture.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned? Yes, but ensure it’s pureed and very dry. Canned puree offers consistent moisture and flavor, which is often more reliable for keto baking.
My pie is very wet in the center. What happened? It likely needed more baking time. Oven temperatures vary. Next time, bake until the center jiggle is minimal. Also, ensure you are using pure pumpkin puree, not pumpkin pie filling, which contains sugar and additives.
Can I substitute the heavy cream? Full-fat coconut milk is the best dairy-free alternative, though it will impart a slight coconut flavor. Lower-fat milks will not provide the same rich, custardy texture.
How should I store leftovers? Keep the pie covered in the refrigerator for up to 5 days. It does not freeze well, as the custard can become watery when thawed.
Why is chilling the pie so important? Chilling allows the custard structure to firm up completely, making it sliceable and intensifying the flavors. Serving it warm will result in a runny texture.
Common Mistakes to Avoid
- Using Pumpkin Pie Filling: This is the #1 error. Always verify your can says “100% Pumpkin Puree.”
- Under-baking: Don’t pull the pie out too early. Wait for the defined jiggle in the center.
- Skipping the Chill Time: Cutting into the pie warm will cause it to fall apart. Patience is key.
- Over-mixing: Whisk until just combined after adding the pumpkin. Over-whipping can incorporate too much air.
- Not Greasing the Pan Well: Use all the melted butter to ensure easy, clean slices.
Conclusion
This keto pumpkin pie proves you don’t need to sacrifice flavor for a low-carb lifestyle. With its rich, spiced custard and classic autumn taste, it’s a dessert that will satisfy everyone at the table. By following the step-by-step guide, avoiding common pitfalls, and allowing proper time to chill, you’ll create a stunning, delicious centerpiece for any fall gathering. Enjoy this guilt-free slice of the season!